Beetroot & Thyme Muffins

READY IN: 55mins
Recipe by Sonya01

something different to try

Top Review by Amanda M.

I made these last weekend - and as there's no oven temp shown I tried cooking at varying temperatures to no avail - they turned out dense and gooey in the middle and lacked flavour. Maybe you could post an oven temperature ( cooked mine for at least 45 mins) and they were still undercooked!

Ingredients Nutrition

Directions

  1. Grate beetroot into a sieve and set aside over sink for 30 minutes to drain. Sift flour and baking powder into a bowl, add sultanas and season with salt and pepper.
  2. Beat together the egg, buttermilk and butter and gently fold into flour mixture with beetroot and half the parmesan and thyme. Spoon into greased muffin pans and top with remaining parmesan and thyme. Bake for 15-20 minutes. Serve warm with soups or salads.

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